8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread

Truffle oil

Preparation

For mushroom topping:
Melt butter in
large skillet over medium-high heat. Add
mushrooms and thyme. Sauté until browned,
about 8 minutes. Season with salt and
pepper. DO AHEAD: Can be made 1 day
ahead.
Cover; chill. Rewarm before using.

For thyme vinaigrette:
Blend first 4 ingredients in blender 10 seconds. With
machine running, gradually add 1/2 cup olive
oil; blend until almost smooth. Season to
taste with salt and pepper.

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Recent Review

Absolutely delicious. I added 4 cloves of minced garlic and a minced shallot to the mushroom mixture and went with a 50/50 mix of shitake and oyster mushrooms. I served this as an hors d'oeuvre, so I chopped the mushrooms to make them easier to work with as a filling. I spooned the mixture (I warmed the mushrooms back up) into vol au vents- it made for a beautiful presentation and I agree that the dressing was fantastic. This one's a keeper!